Cut 12 garlic cloves in half. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, thighs and drumsticks. Insert each with a halved garlic. Place the lemon wedges, thyme and remaining whole garlic cloves in chicken cavity. Tie drumsticks together.

Transfer chicken to a rack in a shallow roasting pan, breast side up. Run skin with butter; sprinkle with salt and pepper.

Roast, uncovered, at 350 for 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180. Remove chicken from over; tent with foil. Let stand for 15 minutes before carving.